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First-time chicken cooking

Awesome, thanks for the link! All the recipes I had found for coq au vin myself just had instructions for using hens since roosters are too hard to find. It's nice to see the real thing!

I'm definitely going to ommit the other meat though... not quite ready for pork yet. I hope the dish won't suffer too much if I use extra butter and leave out the bacon and ham.

Sep 16, 2009
fwegan in Home Cooking

First-time chicken cooking

I've been a vegetarian since I was a teenager, so I've never cooked any meat. I consider myself a pretty good cook when it comes to veggies, but I'm about to face my first meat dish, and I'm a little worried.

I slaughtered my first chicken last week, and I'm planning on cooking the bird. And enjoy it, dammit! He had a pretty sweet life on our little farm, so I'm determined not to feel guilty about it.

He was a rooster, not particularly young, and he's been sitting in the fridge from yesterday because my boss says that he'd be better after a couple days rest.

Since he's an older (a bit over a year), less tender specimen, I'm thinking a moist cooking application would work best. I was thinking of doing chicken fricassee, but thought I'd check for suggestions here first.

So, what would you do with a chicken a bit past its prime, but hopefully quite flavorful? And any tips for a first-time poultry cook?

Sep 15, 2009
fwegan in Home Cooking

Cold Soup...what's your fav?

Sure! Here's the version of the recipe that my mom typed up for me a few years ago. No one in my family, except for me and my brother, is really into cooking, so this is special -- the only family recipe! Just watch out for the butter. Yikes.

Zucchini Bisque

1 med. onion, quartered
½ c. butter
1-1/2 lbs. zucchini
2-1/2 c. chicken stock
½ tsp. nutmeg
1 tsp. basil
1 tsp. salt
freshly ground pepper
1 c. ½ & ½
Chop onion in food processor. In large saucepan, melt butter. Saute onion until limp. Shred zucchini in food processor. Add zucchini and chicken stock to onion. Simmer covered for 15 minutes. Puree zucchini mixture in processor in 2 batches, adding ½ the spices each time OR use an immersion blender to puree, adding spices. Add ½ & ½ and stir until well mixed. Taste for additional seasonings. Serve hot or cold.
From MaryLou McCandless

Jun 25, 2009
fwegan in Home Cooking

Cold Soup...what's your fav?

My grandma's zucchini soup. The other night I made it for the first time this season! It's great, you serve it hot for dinner, add extra salt to the leftovers and put it in the fridge for lunch the next day.

Jun 24, 2009
fwegan in Home Cooking

GQ Versus Holier-Than-Thou Foods

surefire way to feel less guilty about paying through the nose for food most people can't afford, plant a garden in your front or back yard, what use is all that grass doing you, anyways? then donate what you can't use to a foodbank. instant white, middle-class bougie guilt assuager.

Nov 27, 2008
fwegan in Features

Mushroom and Fennel Bread Pudding

Yum! This was a big hit at our Thanksgiving, even though it was only there as an alternative to the sausage stuffing. Definitely making it for xmas too!

Nov 27, 2008
fwegan in Recipes

Smoked Paprika and Rutabaga Bisque

I'm so glad soup season is here! Made this tonight for some company, and it was pretty good even though I only had non-smoked paprika. Rather disturbing color, though -- nothing like the picture. It was much more pink and pale.

Nov 20, 2008
fwegan in Recipes

Fluffy vegan pancakes

Jul 30, 2008
fwegan in Recipes

Fluffy vegan pancakes

Thanks David. I could have sworn I typed it in though. =D

Jul 30, 2008
fwegan in Recipes